1 kg chicken hearts, stomachs, and livers; 1 l beef stock; ½ cup bulgar wheat; 2-4 salted cucumbers; 1½ cups brine from salted cucumbers; turnip; onion; ½ carrot; 1 tbsp buckwheat flour; 3 tbsp clarified butter; black pepper
Rassolnik with Giblets (Rozsolnik, розсольник)
Boil the stomachs and then fry them in some butter in a ceramic pan on a high heat. Add the hearts trimmed of any excess fat and cook for 5 minutes. Add the stock and simmer them for 1 hour with the lid on. Meanwhile peel the cucumbers and dice them finely. Cover the peel with water and simmer them for 15 minutes before draining them. Fry the finely chopped onion, carrot and turnip in some butter on a medium heat. Add and stir in the flour. Add a couple of ladles of stock and boil for 10 minutes. Add the fried vegetables and the bulgar and bring to the boil. Add the liver cut into small pieces, the finely chopped cucumbers, the boiled meat, and the cucumber brine and heat through. Serve in soup bowls with freshly ground pepper and sour cream.